Fresh meals from local organic produce and local meats
Hand-made authentic tamales
Homemade salsa
Best food in Durango
by Guest-Mail in - Chloe
Best food I have had in Durango! Amazing tamales! Tons of flavor and I feel so energized after my meal. THANKS!
WOW
by Guest-Mail in - Liz
Kale - smells like mint chocolate! Delicious! Lots of possibilities.
Always great
by Guest-Mail in - Julia
I have ALWAYS loved the food, people, and ambiance.
Very Impressed!
by Guest-Katherine
I just ate at Cocina Linda's for the first time and I LOVED it! its fresh mexican food with a unique flavor, prob due to the quality of ingredients that she uses. You have to go!!
Squash blossoms
by Mail-In
I couldn’t believe the sign in front of the Little Red Caboose, built on kitchen, dining room and outdoor patio which identifies Cocina Linda’s, the source of “dishes inspired by the soul of Mexico and prepared with ingredients from local farms of Southwest Colorado.” Linda lived many years in Mexico and absorbed the culture and cuisine. I believe her restaurant is a national epicurean treasure. Linda searches for the very best ingredients for all her dishes.
True to her dedication to locally raised foods, Linda has “convinced the local farmers that squash blossoms are a crop, I have three fellows supplying us now.” Hence, the signboard offering this delicate and rare dish. Rare… unless you have access to very large gardens of zucchini plants and can spare the new blossoms preparation, Linda has arranged this for your dining pleasure. The last time I ate delicate squash blossoms, they were served on a china platter, on a linen tablecloth and on my Grandmother’s table. I made them a few times with Grandma Theresa, telling her that working with the delicate golden orange blossoms was like preparing butterfly wings.
When I arrive in Durango, Colorado, I’m faced with the decision of which to do first: should I settle in my lodging or drive directly to Cocina Linda’s. Today Cocina Linda’s won. I bypassed my favorite fresh corn tamales for the irresistible squash blossoms. The first bite revealed three delicious layers; the blossoms were stuffed with creamy mild Oaxaca cheese, enclosed in Linda’s corn masa, lightly sautéed, golden crusted, the soft inner masa granules, tender and tasty, topped with fresh tomato chile sauce and grated tangy Cojita cheese. Heavenly!
Guests arrived the following late afternoon. We headed for Cocina Linda’s colorful, casual dining room before the crowd gathered. We ordered pork tamales, green corn tamales, chile rellenos and of course fried squash blossoms, plus the best pinto beans ever and perfectly moist tender rice. Locally brewed M beer, non-alcoholic Zuberfizz and my favorite Mexican rice drink, horchata, star on the beverage menu. Head to Cocina Linda, 309 W. College Drive in Durango, Co. east of Albertson’s parking. You’ll be happy you did.
Joanne T Amoroso, frequent Durango visitor, and resident of Green Valley, AZ
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